Pork tenderloin

1 kg

ingredients

carrot

1 root

Welsh onion

Bangen

ginger

of appropriate amount

garlic

3 petals

step

1. Wash the pork and cut it into thin slices (it is best to freeze it slightly in the refrigerator for easy cutting), separate the egg white from the eggs and wash the carrots.

2. Cut pork slices into a small bowl and add cooking wine.

3. Add salt.

4. Add monosodium glutamate, mix well and put it in the refrigerator for half an hour.

5. shred carrots.

6. Shred onion and ginger and slice garlic.

7. After half an hour, take the marinated meat slices out of the refrigerator, and put a proper amount of starch into another plate (suitable for the amount of meat). Dip both sides of the meat slices evenly with dry starch, then take a plate and put it in it.

8. Take a small bowl and add a proper amount of starch (suitable for the amount of meat slices).

9. Add water and adjust to a thick and suitable paste (if it is too thin, the meat slices will not hang on the batter; If it is too thick, the noodles are too thick and the taste is not good.

10. Add a little oil to make the fried meat skin more crisp and stir evenly.

1 1. Put the oil in the pan. When the oil is warm, turn it on low heat. Before frying in the pan, evenly hang the meat slices wrapped with dry flour on the freshly prepared batter.

12. fry the sliced meat in the pan.

13. Fry the meat slices in the same order. Take it out after frying and control the oil for later use.

14. Take a clean small bowl to prepare the juice, first add a small amount of soy sauce.

15. Add vinegar.

16. Add cooking wine.

17. Add a little salt.

18. Add monosodium glutamate.

19. Add more sugar.

20. Add some starch.

2 1. Put a proper amount of water.

22. Leave the bottom oil in the pot and heat it. Heat the oil, stir-fry the onion, ginger and garlic.

23. After stir-frying, add shredded carrots and stir-fry a few times.

24. Add the fried meat slices and stir fry.

25. Pour in the sauce, stir fry quickly, so that the meat slices are evenly wrapped in the sauce, and then take out the pot after collecting the juice.

Tips

1 Add proper amount of oil when mixing starch paste to make fried meat more crisp.

Put a lot of sugar in the sauce, not too much vinegar.

Stir-fry this dish quickly, or the meat will be soft and not brittle.